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Homemade crackers

Our July 2012 Daring Bakers’ Host was Dana McFarland and she challenged us to make homemade crackers! Dana showed us some techniques for making crackers and encouraged to use our creativity to make each cracker our own by using ingredients we love.

I was really excited when this challenge was announced. I love making crackers at home. They make a wonderful snack, the perfect companion for dips, you can play around with flavors by adding seeds, herbs, spices, nuts or different cheeses and the best part they are free of additives and preservatives and artifical flavors.

Dana challenged us to make crackers using two techniques: rolled by hand or a pasta machine crackers and the slice and bake or freezer crackers.

I made 3 crackers, the first was Alton Brown’s seedy crackers. I added flax seeds to the mix to increase the nutritional value. The second was a slice and bake herb, tomato and cheese cracker . The last was a sweet cracker that I will be sharing with you soon

Seedy crackers

Slightly modified from Alton Brown’s recipe. These crackers were super crunchy. I loved them topped with a little labneh, mint and served along side some grapes! Mmmmm

1 cup (240 ml) (140 gm/5 oz) whole wheat four

1 cup (240 ml) 140 gm/5 oz) all-purpose (plain) flour

1/4 cup poppy seeds

1/4 cup sesame seeds

1½ teaspoons (7½ ml) (9 gm) table salt

1½ teaspoons (7½ ml) (8 gm) baking powder

3 tablespoons (45 ml) olive oil

¾ cup plus 1 tablespoon (195 ml) (6½ fl oz) water
Mix the whole wheat flour,all purpose flour, seeds, salt and baking powder in a large bowl.
Add the oil and stir until combined.
Add the water until the dough comes together.
Kneed the dough 5 or 6 times (you do not want to over work the dough) and allow to rest, covered, on the counter for 15 minutes.(this ensures that all the flour is hydrated)

You can also chill the dough at this point and continue working with it at a later time

Preheat the oven to hot 450°F/230°C/gas mark 8.

Divide the dough into three parts keeping two covered
Working with one part of the dough at a time, roll out the dough. You can either use a rolling pin or pasta rollers (if you have them).

Once the dough is rolled to the desired thickness place the rolled sheets of dough of a tray lined with parchment paper.

You can cut the crackers into squares or rectangles using a pizza cutter or you can bake them as one sheet and break them into pieces after baking

Bake the crackers until the edges are golden brown (this will take 7-10 mintes depending on their thickness)then place them under the broiler till the top is golden brown (2-3 minutes)

If the crackers are not crispy enough after cooling, turn on the oven at 200 C for 10 minutes, place the crackers on a tray in the oven and turn it off and leave them in the oven until it cools down

Herb tomato and cheese crackers

No cracker challenge would be complete without a cheese cracker. I decided to use Monterey Jack cheese and thought of flavors that would compliment it well. I decided to use sundried tomatoes and basil and they were amazing. The smell of them baking in the oven was irresistable and the kids could hardly wait for them to cool down. I served these with a dip (recipe follows) and most of them were gone in the same day!

170 gm monterey Jack cheese grated

55 gm (1/2 stick) (4 tablespoons) butter softened

100 gm (3/4 cup) flour

1/4 teaspoon sea salt

2 tablespoons sundried tomatoes chopped (drained from oil if they are packed in oil or soaked with water if they are the dry type)

1 teaspoon basil

1 teaspoon herbs de provance

1/4 teaspoon paprika

Combine butter, herbs, tomato and cheese

Add the flour, salt and paprika and stir to combine (the mix will look slightly crumbly)

Form the dough into a logs and wrap with cling film

Chill for at least an hour and up to several days. The log can be frozen at this point for several months.

Heat the oven to moderate 180 C.

Slice a log into thin or thick slices depending on how crisp you would like them to be and place on a parchment lined baking sheet

Bake about 10 minutes or until golden brown

Store in an airtight container and eat within three days

Sundried tomatoes and herbs dip

1 cup labneh, sour cream or cream cheese

3 tablespoons chopped sundried tomatoes (drained from oil if they are packed in oil or soaked with water if they are the dry type)

1/2 teaspoon herbs de provance

2 tablespoons sliced pitted olives

Mix all the dip ingredients until well combined

It is better to make this ahead of time, this allows the flavors to come together and develop better

Sweet sesame crackers

These were an attempt to recreate the sweet sesame crackers used to make for us when we were kids. They were crunchy, with hints of anaise and fennel and loads of sesame seeds, slightly sweet and perfect with a cup of tea.This recipe I tried was close but not the same.A very good cracker in its own right but not exactly the one I was looking for. This one is a yeasted cracker and it was softer, more chewy while the crackers I remember were crunchy and crisp. I will try to experiment with a few other recipes and keep you posted

Dissolve the yeast in 1/4 cup of water, add the teaspoon of sugar and wait for the yeast to foam and bubble

In a bowl add the flour, baking powder, sugar and salt and all the seeds and spices

Add the melted margarine and the oil to the flour mixture and rub them into the flour with your finger tips till the mix looks like wet sand

Start kneading the dough, adding the milk gradually (you may not need it all) till you get a smooth dough

Cover and allow to rise in a warm place till it doubles in size

Cut the dough into 22 small balls then allow them to rest for 10 minutes

Roll each dough into a circle 2-3 mm thick and 7-10 cm across

Tip: rolling the dough on parchment paper makes transfering them to the baking sheet easier

Cover the ones you roll with a clean towel till you finish the rest

Allow them to rest for 15 minutes

Preheat the oven to 220 (place the rack on the bottom)

Transfer your cracker disks to the baking sheet

Bake till the bottoms become golden brown then place under the broiler for a couple of minutes to get the tops to become golden brown

Take them out of the oven and spread them on a clean cloth or towel or kitchen paper and leave to cool

If you like them extra crispy, turn the oven off and leave them in the oven till it cools down completely

Notes:

If the crackers are not crispy enough after cooling, turn on the oven at 200 C for 10 minutes, place the crackers on a tray in the oven and turn it off and leave them in the oven until it cools down. (This works for cookies and granola too)

Omit the tomatoes and herbs and you have a basic cheese cracker recipe you can play around with, add different nuts and / or herbs..get creative.

If you are looking for some dip ideas to try with your crackers how about trying some of these?

Storage and freezing

Generally, crackers with less fat and cheese last for weeks in an airtight container and richer crackers only a few days. The rolling craker dough can be made days ahead, stored in the fridge and baked when needed. The icebox cracker dough can be frozen for several months before thawed, sliced and baked.This way you can enjoy your homemade crackers anytime you want.

134Comments

Perfect timing for summer entertaining Sawsan. I developed a recipe for pasta maker crackers a few years ago, I had wanted to take them to market but someone (hmmm?) talked me out of it! Still annoyed about that! I love the sliced recipe because the recipes I have for sliced are usually shortbread style, with a lot of butter, so I like this one, and the seasonings are wonderful; herbes en Provence is one of my favourite flavours.

Your crackers look delicious! Thank you for the tip on crisping up the crackers. I wish I had known that, my crackers needed some more crisping. I will be making your Sundried Tomato and herb dip, sounds wonderful!

Wow – these all look perfect.
I had to pass on DB this month, but after seeing so many great creation I may have to play catch up. I haven’t tried crackers at home yet, so I am really curious to give it a shot.

Nice post! I may cheese straws occasionally, which are a type of cracker, I suppose, but otherwise have never made these. And they look pretty easy. Fun thing is you get to decide the flavorings! Fun read – enjoyed the recipes and pictures. Thanks.

All of these crackers look wonderful, and I don’t know why I haven’t made any. I love the idea of making some dough and freezing it for those times you have guests coming, need an appetizer and don’t want to start from scratch. Bookmarked!

This is a magazine worthy post! Every crackers looks and sounds amazing..although I’d have to go back to childhood and choose the sweet sesame crackers. My grandmother used to buy them at this great place in Chinatown and I could never get enough! Love the dip ideas too! Beautiful photos!

Making homemade crackers is something I’ve never done! And yours are so tempting me right now! Since I’ve simplified my life making homemade crackers seems daunting but I love the idea of gifting them! I love each recipe you’ve offered and your dipping/spread recipes! BTW, Your site looks so pretty and professional.

Thank you very much Linda for your kind comment about the site.
I know crackers may seem daunting but they are really easy and you can make a big amount and store them and enjoy them for a long time or gift them to friends and family

Sawsan, you always make the most beautiful food! I love the look of those seedy crackers. I’m a big sesame seed fan, so I bet they taste wonderful. Mm, those dip ideas too. Now I must go off and daydream about the baba ghanouj. 🙂

Homemade crackers are simply the best! I could not tell which of yours look better & tastier, I think I’m inl ove with each of them 🙂 Love the dips you suggested, I will need those recipes to try out as I also love my crackers with a good dip or cheese! Btw, I was wondering why there are so many cracker recipes are being posted (I published one yesterday too)…What a great DB topic!

I was planning to try a couple of gluten free crackers but sadly ran out of time.
I would love to try your cumin and sesame one, will check out on your blog
Thank you for stopping by and for your kind comment

ALL of these crackers make me want to jump off the couch and start cooking! I made my first crackers last spring and wonder why on earth I ever bought them. I’m going to be making every single one of these !!! You definitely out did yourself on this challenge my friend!

Thank you MJ. I know what you mean, when I made these I was thinking I really need to make crackers more often!
Glad you liked the ones I made and I look forward to hear your feedback when you make them

If I wasn’t so exhausted, I would literally be off my chair and into the kitchen making these beautiful crackers (or at least one of them), They all look perfect for snacking during those boring work days 🙂

I have to agree with you regarding baking at home since you omit additives and preservatives that are harmful for your health. Furthermore, you don’t know what else goes into comercial crackers. The seedy cookies are wonderful, very different and present beautifully. As usual, your photograph is top quality!

I always love when you post a complete post – like this one homemade crackers so I know where to come to get all kinds of recipes when I make it (instead of several posts). Totally bookmarked. All so delicious and your creations are endless! I love sun-dried tomatoes but never had it in crackers. See, I really need to make homemade crackers so I could enjoy it!

I have not been doing a lot of cooking lately from not feeling the best. I’m on the mend and these crackers inspired me and tweaked my appetite today. Presentation is A+! You have some lovely ideas. I am learning to stage my food for photography too (if my family doesn’t eat it all before I get a chance to) 🙂

Wow, I can’t help drooling. I just love crackers 😀
Well done Sawsan !
If you submitted your homemade crackers photos to Food Photography , I’ll bet this will make you on the featured home page.
Gosh, you have made me sooo hungry !

i am definitely making these.. i really really feel like having them now.. i have so many things i want to try from your blog.. this i definitely am going to try this week itself.. if possible tom…
love it.. they look fab…. i am hungry..the pics on FB and now these!!1 lovely sawsan lovely…..sllluuurrrpppp!!!!

this crackers looks lovely..!1 but i liked the dip ehaven more..:) hey I yesterday i tried making Pita bread(Arabic bread) in oven (Electic oven) ,and it was unsuccessful.. i was so sad.. do u have any tips to give???

initially i thought it will fluff up.. but it didnt..:( and also as u said it was very hard when it cooled..!! it was cooked but there where no change in colour will the colour change?? totally i was unsatisfied..:(

There could have been more that one problem, the yeast you used have gone bad, or you didn’t allow enough time for the dough to rise,your oven temperature may have been too low. I will do my best to post my recipe for it soon with detailed instructions

I made some crackers for the first time a couple months ago and was surprised how much better they tasted when freshly made. Your recipes here, Sawsan, especially the 2 tomato variations sound delicious. I will definitely revisit this post the next time I entertain.

My goodness.. if there were a contest you would win!! I can’t believe how easily you’ve made such a variety of crackers. My favorite would be the cheese sliced cracker. I’ve eaten a similar one that had a hot spice added to it.. well, I ate the whole package:D

I nearly missed this post! Phew! I’ve just been reading about Sharyn, over at the Kale Chronicles adventures with th ecracker challenge, and I’ve neve rmade them before, but now I DEFINITELY want to. I like the sound of your seedy carckers – poppy and sesame are favourites of mine. Thank you 🙂

As usual, your crackers are beautiful, Sawsan — how do you do it? My seedy crackers were sticky because I used garbanzo flour — should have added the water slowly. I’m just getting around to reading this now because I told myself I would complete the challenge before reading about it.

You are too kind Sharyn
I have never used garbanzo flour, I don’t think I can easily find it here. I am really curious about other types of flour and should read up on them and try experimenting with them 🙂

hi sawsan! i had your blog for SRC this month! yay! 🙂 and i made the herb, tomato, & cheese crackers. excellent! so happy we had each other! by the way, i’m sorry that my post was late. it was scheduled but didn’t post- not sure why- and i didn’t realize until i woke up this morning.